Classic Strawberry Shortcake is such a sweet, simple treat that feels like a little celebration with every bite. The soft, crumbly shortcake biscuits pair beautifully with fresh, juicy strawberries and fluffy whipped cream, creating layers of yummy textures and flavors. It’s a dessert that feels light and fresh, perfect for sunny days or whenever you want a cheerful ending to a meal.
I love making this dessert because it’s easy but still feels special. I like to use really ripe strawberries and let them sit with a bit of sugar so they get juicy and syrupy—that’s the secret that makes the shortcake extra tasty. The whipped cream should be just barely sweetened, so it balances the berries right. Sometimes I even add a little vanilla to the cream for an extra hint of warmth.
This is the kind of dessert I always bring to summer gatherings or family dinners because it’s a crowd-pleaser without any fuss. I like to serve it by splitting the shortcakes in half, piling on a spoonful of the strawberry goodness, and topping with a cloud of whipped cream. Everyone always wants seconds, and honestly, I do too!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for tender shortcakes. For a lighter texture, try substituting part of it with cake flour or use gluten-free flour blends if needed.
Butter: Cold unsalted butter is best for that flaky biscuit texture. You can swap with vegan butter or coconut oil for dairy-free versions, but results may vary slightly.
Milk/Buttermilk: Whole milk gives good moisture, but buttermilk adds a nice tang and helps tenderize the dough. You can also use any dairy or non-dairy milk you prefer.
Strawberries: Fresh, ripe strawberries are key. If strawberries aren’t in season, frozen ones thawed and drained can work. Adding sugar lets them release their natural juices, making the topping juicy and sweet.
Whipping Cream: Heavy cream whips up fluffy and light. For a dairy-free option, try coconut cream chilled until firm. Just keep in mind it tastes a bit different.
How Do You Make Soft, Fluffy Shortcake Biscuits?
The goal is tender, flaky biscuits that aren’t too dense. Follow these tips for success:
- Keep butter cold: Work quickly so the butter stays cold and solid pieces remain. These steam in the oven and create light layers.
- Don’t overmix: Stir until the dough just comes together. Overworking develops gluten and toughens the biscuit.
- Gentle kneading: Only knead a few times to bring dough together. Too much kneading can make biscuits heavy.
- Cut straight down: When using your cutter, press down straight without twisting. Twisting seals edges and stops rising.
- Bake until golden: Watch for a nice golden top, which means the biscuits are cooked through but still soft inside.
Equipment You’ll Need
- Mixing bowls – I use them to combine the berries, whip the cream, and mix the dough easily.
- Pastry cutter or fork – helps cut the cold butter into the flour for flaky biscuits.
- Measuring cups and spoons – keep your ingredients precise for perfect results.
- Biscuit cutter or round glass – cuts out the rounds for the shortcakes.
- Electric mixer or whisk – makes whipping the cream quick and fluffy.
- Baking sheet – a flat surface to bake the biscuits until golden.
- Cooling rack – lets the shortcakes cool without getting soggy and keeps them crispy on top.
Flavor Variations & Add-Ins
- Use mixed berries instead of strawberries for a colorful, fruity twist—blueberries or raspberries work well.
- Sweeten the strawberries with a splash of balsamic vinegar or a hint of lemon zest for extra flavor.
- Add a drizzle of honey or fruit syrup over the strawberries for extra sweetness.
- Mix in a sprinkle of cinnamon or vanilla in the whipped cream to enhance the flavor.
Classic Strawberry Shortcake
Ingredients You’ll Need:
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- ⅔ cup whole milk (or buttermilk for richer flavor)
- 1 teaspoon vanilla extract (optional)
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Time Needed
This recipe takes about 15 minutes to prepare the dough and strawberries, 12-15 minutes to bake the shortcakes, plus about 30 minutes of resting time for the strawberries to release their juices. Overall, plan for about 1 hour from start to finish including assembly.
Step-by-Step Instructions:
1. Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries and ¼ cup sugar. Toss gently to coat and let them rest at room temperature for at least 30 minutes. This helps the strawberries become juicy and sweet.
2. Preheat Your Oven:
Set your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and for easy cleanup.
3. Make the Shortcake Dough:
In a large bowl, whisk together the flour, ¼ cup sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut cold butter into the flour mix until it looks like coarse crumbs with some small butter pieces.
4. Add Liquid Ingredients:
Pour in the milk and vanilla (if using). Stir gently with a wooden spoon until the dough just comes together — don’t overmix to keep the texture light and tender.
5. Shape the Shortcakes:
Turn the dough onto a lightly floured surface. Knead gently about 5 times to bring it together. Pat or roll into a ¾-inch thick rectangle. Use a round biscuit cutter (about 2 ½ to 3 inches) to cut out rounds. Place them spaced slightly apart on the baking sheet.
6. Bake the Shortcakes:
Bake for 12-15 minutes or until the tops are golden brown. Remove from oven and cool on a wire rack for a few minutes before assembling.
7. Whip the Cream:
While your shortcakes cool, beat the chilled heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. This will be light and fluffy — perfect for layering.
8. Assemble Your Shortcakes:
Slice each shortcake in half horizontally. Spoon a generous amount of the strawberries and their syrup on the bottom half, then add a dollop of whipped cream. Top with the other biscuit half. Add more whipped cream and a strawberry on top if you like.
9. Serve and Enjoy:
Serve your strawberry shortcakes immediately to enjoy the soft biscuit, juicy strawberries, and creamy whipped topping all at their best.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mixing with sugar to avoid a runny shortcake topping.
How Should I Store Leftover Shortcakes?
Store leftover biscuits and strawberries separately in airtight containers in the refrigerator for up to 2 days. Reheat the shortcakes briefly in the oven to refresh before assembling again.
Can I Make the Shortcake Dough Ahead of Time?
Absolutely! You can prepare the dough and cut the rounds, then freeze them on a baking sheet. Once frozen, transfer to a bag and bake directly from frozen, adding a few minutes to the baking time.
What’s the Best Way to Whip the Cream?
Use chilled heavy cream and a cold bowl for easiest whipping. Beat on medium-high speed until soft peaks form—be careful not to overbeat or it will turn into butter!